Slow Cooker Beef Ragu

This slow cooker beef ragu is the sort of dinner that takes very little effort in the morning and rewards you with a rich, comforting sauce later on. The beef cooks slowly with tomatoes, onion, garlic and herbs until it’s tender enough to pull apart. Works well when served with tagliatelle so the pasta catches plenty of sauce.

What You Need

You can find the full quantities in the recipe card below.

• Lean stewing beef: Slow cooking gives the beef time to become tender. You can leave it in chunks or break it up with two forks before serving.
• Onion, garlic, celery and carrots: These cook down into the tomato sauce and give it plenty of flavour. I used the Ninja Chopper to chop these up really small like a soffrito. You can buy frozen soffrito which is really handy for a quick prep meal, or you can just chop these ingredients by hand.
• Chopped tomatoes and tomato purée: Two 400g tins of chopped tomatoes make the base of the ragu. The tomato purée adds a deeper tomato flavour.
• Bay leaves and dried thyme: Simple herbs that work well with the beef. Remember to remove the bay leaves before serving.
• Beef stock: You only need 100ml, as the tomatoes and vegetables release liquid while they cook. For a richer flavour, you can use 100ml red wine instead. There’s no need to add both.
• Tagliatelle: Cook this separately just before you’re ready to eat.

Equipment

You’ll need a slow cooker large enough to hold the beef and sauce, plus a saucepan for the tagliatelle.

I also used a Ninja Chopper (available on Amazon or directly at Ninja Kitchen), but you can just use a sharp knife instead.

How to Make Slow Cooker Beef Ragu

Add the beef, onion, garlic, celery, carrots, chopped tomatoes, tomato purée, bay leaves, thyme and beef stock to the slow cooker.

Give everything a stir, put the lid on and cook on low for around 8 hours or high for around 5 hours. The beef is ready when it’s tender and pulls apart easily.

Remove the bay leaves, then use two forks to break up the beef and stir it through the sauce. Taste and add salt and pepper as needed. Cook the tagliatelle according to the packet instructions, drain it and serve with the ragu spooned over the top.

Can I Use Red Wine Instead of Beef Stock?

Yes. Replace the 100ml beef stock with 100ml red wine if you’d like a richer sauce. Don’t add both liquids, or the finished ragu may be thinner than you want. I used a red wine beef stock pot.

What If the Sauce Is Too Thin?

Give the beef a good stir once you’ve pulled it apart; it will mix back into the sauce and change the texture. If you’d still like the sauce thicker, transfer it to a saucepan and simmer it for a few minutes while the pasta cooks.

Can I Make It Ahead?

The ragu is useful for making ahead. Let it cool, then keep it covered in the fridge for up to two days or freeze it in portions. Reheat until piping hot throughout, and cook fresh tagliatelle when you’re ready to serve.

The ragu would also work with another pasta shape if that’s what you have in the cupboard.

More Slow Cooker Recipes

If you are looking for more slow cooker beef recipes, check out these ideas;

• Slow Cooker Beef Stew
• Slow Cooker Moroccan Beef Stew
• Slow Cooker Beef Massaman Inspired Curry
• Slow Cooker Spaghetti Bolognese
• Slow Cooker Beef and Broccoli Recipe
• Slow Cooker Roast Beef
• Slow Cooker Beef Goulash
• Slow Cooker Beef Brisket Recipe
• Tasty Slow Cooker Lasagna
• Slow Cooker Mince and Dumplings
• Slow Cooker Beef Keema Curry
• Slow Cooker Beef Madras {Quick Prep}
• Slow Cooker Beef Rendang
• Slow Cooker Mexican Beef Stew
• Simple Slow Cooker Beef Curry with Coconut Milk
• Slow Cooker Meatballs
• Simple Slow Cooker Chilli Con Carne